It’s 6pm, you’re tired, and everyone’s hungry. You need a meal that feels fresh but takes minimal effort. This lemon ricotta pasta is the perfect solution for busy nights. It is bright, creamy, and ready in under 25 minutes.
Why This Lemon Ricotta Pasta Works
This recipe is a total winner for a healthy reset. It uses fresh lemon and creamy ricotta instead of heavy cream. You get your greens and comfort in one bowl. It feels like a bright spring day in every bite. Your family will love the mild, cheesy flavor.
Simple Cooking Steps
Making this dish is incredibly simple and fast. You cook the broccoli right in the pasta water. This saves time and extra dishes to wash. You just whisk the sauce while the noodles boil. Even beginner cooks can master this silky sauce.
Ingredients You’ll Need
Most of these items are pantry staples you already have. Fresh lemon and broccoli bring the whole dish to life.
- 12 oz dried penne or rigatoni pasta
- 3 cups broccoli florets, cut into bite-sized pieces
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup reserved pasta cooking water
Step-by-Step
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until 2 minutes before al dente.
- Add the broccoli florets to the boiling pasta water and continue cooking for the remaining 2 minutes until the pasta is al dente and broccoli is tender-crisp.
- Before draining, reserve at least 1 cup of the starchy pasta cooking water.
- Drain the pasta and broccoli and return them to the pot over low heat.
- In a small bowl, whisk together the ricotta, lemon zest, lemon juice, minced garlic, and olive oil.
- Fold the ricotta mixture into the pasta and broccoli.
- Gradually stir in the reserved pasta water, 1/4 cup at a time, until a creamy sauce forms and coats the pasta.
- Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes.
- Adjust seasoning to taste and serve immediately.
Best Ways to Enjoy It
Serve this dish warm in big, shallow bowls. Add a side of crusty bread to soak up the sauce. A simple green salad makes it a complete meal. It is perfect for a light, refreshing weeknight dinner. Set the table and enjoy a stress-free meal.
Storage & Reheating
Store leftovers in an airtight container for three days. The pasta will soak up the sauce as it sits. Reheat it on the stovetop with a splash of water. This helps bring back that creamy texture. Avoid freezing this dish as the ricotta can change.
Tips for Best Results
- Don’t skip the reserved pasta water for the sauce.
- Avoid overcooking the broccoli so it stays bright green.
- Use whole milk ricotta for the creamiest results possible.
- Whisk the ricotta mixture while the pasta boils.
- Add a handful of fresh peas for extra spring flavor.
- Top with toasted pine nuts for a crunchy finish.
Easy Flavor Ideas
- Use gluten-free penne to make this meal wheat-free.
- Add grilled chicken for an extra boost of protein.
- Swap broccoli for asparagus during the peak of spring.
- Increase the red pepper flakes for a spicier kick.
Common Questions
Why do I need pasta water?
The starchy water acts like glue for your sauce. It helps the ricotta coat every noodle perfectly. Without it, the sauce might feel too thick or clump.
Can I use low-fat ricotta?
You can, but the sauce will be less creamy. Whole milk ricotta provides a richer mouthfeel and better flavor. It balances the bright lemon juice beautifully.
Will kids like this?
Yes, most kids love the mild and cheesy sauce. You can leave out the red pepper flakes for them. It is a great way to serve broccoli happily.
I hope this bright meal makes your evening easier. It is a favorite in my kitchen during busy spring weeks. Give it a try tonight and enjoy.
— Alex
Ingredients
- 12 oz dried penne or rigatoni pasta
- 3 cups broccoli florets, cut into bite-sized pieces
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 lemon , zested and juiced
- 2 cloves garlic , minced
- 2 tablespoons extra -virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until 2 minutes before al dente.
- Add the broccoli florets to the boiling pasta water and continue cooking for the remaining 2 minutes until the pasta is al dente and broccoli is tender-crisp.
- Before draining, reserve at least 1 cup of the starchy pasta cooking water.
- Drain the pasta and broccoli and return them to the pot over low heat.
- In a small bowl, whisk together the ricotta, lemon zest, lemon juice, minced garlic, and olive oil.
- Fold the ricotta mixture into the pasta and broccoli.
- Gradually stir in the reserved pasta water, 1/4 cup at a time, until a creamy sauce forms and coats the pasta.
- Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes.
- Adjust seasoning to taste and serve immediately.
